KR900002284B1 - Process for preparing sterilized packaged fish - Google Patents

Abstract

The method for preparing sterilized packaged fish comprises; (a) drying fish selected among a sardine, a saurel, a mackerel pike, a mackerel, a salmon, a yellowtail, a herring, and etc. to 35-82 weight percent of water content: (b) roasting the dried fish to 105-1250g of hardness: (c) sealing up the above roasted fish and sterilizing the wrapped fish. In the above process, a drying method is one of sunlight drying, hot-air drying, cool-air drying, toast drying and oven drying.

Description

Manufacturing method of sterilized packaged baked fish

The present invention relates to a method for preventing the occurrence of drips from fish bodies and softening of fish meat tissues during heat sterilization, and for producing a sterilized packaged baked fish having excellent quality in terms of appearance and taste.

Conventional heat sterilization of food has been known as a technique for enhancing food preservation. The inventor of the present invention pays particular attention to a technique of limiting food to baked fish and heat-sterilizing it to increase shelf life. However, it has been found that the following problems occur when the baked fish obtained by baking raw fish by the conventional method is subjected to hot water or retort sterilization after sealing and packaging such baked fish in a conventional heat sterilization treatment.

The first problem is that during heat sterilization, water separates from the fish body and releases juice (hereinafter referred to as "drips"). Such drips remain between the body and the inside of the container, reducing the dry taste and flavor required for grilled fish.

The second problem is that the quality of the fish meat tissue is softened due to heat treatment and the appearance and meat quality are impaired.

Therefore, the main object of the present invention is to solve the above problems, to prevent the occurrence of drips and softening of tissues in fish body during heat sterilization, and to prepare sterilized baked fish which is excellent in quality in appearance and quality. To provide a way.

As a result of the research to achieve the above object, the present inventors found that dried fish is baked and sealed in a container, and then heat sterilized, so that drips are hardly generated from the fish during heat sterilization, and the fish obtained after sterilization is dried. It became soft enough, and found that it was softer than freshly baked fish, similar to freshly baked fish, and had a new good taste and quality.

The present invention provides a method for producing a sterilized packaged baked fish consisting of sealing the packaged baked fish obtained by baking dried fish in a container and then heat sterilizing the container.

The dried fish used in the present invention is obtained by drying any fish such as sardine, horse mackerel, Pacific saury, mackerel, salmon, yellowtail, atlantic mackerel, herring, eel, conger, flatfish, sea bream or cod. . Dried fish may be simply dried fish, pickled dry fish or cooked dry fish. Dried fish can be obtained, for example, by immersing fish in 10% to 30% saline for 1 hour to overnight or by drying the fish with salt.

In this way, the effect of preventing breakage of fish meat during the following heat sterilization can be improved.

The dried fish used in the present invention is preferably prepared by drying the water content to 35 to 82% by weight, preferably 55 to 75% by weight. When using dry fish prepared to contain the above amount, it is possible to prevent the occurrence of drips and breakage of the fish meat during the following heat sterilization. In this case, the yield of dried fish meat is for example 40% to 97%, preferably 60% to 97%.

The means for drying the fish is not particularly limited, but for example, it is preferable to use a sun drying method, a hot air drying method, a cold air drying method, a toast drying method, an oven drying method, or a gentle drying method in combination with any of the above drying methods. The gentle drying means can prevent the occurrence of drips and breakage of fish meat during heat sterilization.

As a means which can be used for baking dried fish, what is heated by direct fire or infrared rays can be used, for example. Fish baked in this manner has a hardness of 85 g to 1500 g; Preferably 105 g to 1250 g; More preferably, it is 240 g-850 g. This enhances the effect of preventing occurrence of drips and breakage of fish meat during heat sterilization.

The hardness of the baked fish is obtained by the following measuring method. In other words, the hardness of the baked fish is measured by applying a force perpendicularly to the muscle fibers of the fish meat of each sample obtained by cutting the baked fish cooled at room temperature after cooling to 1 cm 3, and then using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) Measure using

In such a case, the measurement conditions were 18 mm in plunger diameter, 6 cm / min in rising speed, and 5 mm in clearance. The dried fish or grilled fish may be in any form, such as a non-cut form (containing fish whose internal organs have been removed) or a slice obtained by cutting the fish by a suitable method (half body or fish fillet). In view of preventing the leakage of drips during heat sterilization, it is preferable that the dried fish or grilled fish is not cut, and in the case of slices, the raw fish is cut into slices and then dried and grilled, or the dried fish is cut into slices. Baking is preferred.

The sterilized baked fish production method of the present invention comprises the steps of baking the dried fish, housed in a container and sealing, followed by heat sterilization. A container used to house grilled fish, comprising a material that can withstand heat during heat sterilization, such as nylon, polyester, polyethylene, polyethylene terephthalate, polypropylene, vinyl chloride, vinylidene chloride, aluminum foil, and suitably laminated Any container made of, for example, can be used. The structure of the container may be any structure such as a bag, a plate whose upper opening is covered with a film of a covering material, or a plate containing baked fish accommodated in the bag.

When the baked fish is sealedly packaged in the container, the baked fish is placed in the container and then sealed by heat sealing or bonding at an appropriate position. The baked fish is preferably packaged in a container under vacuum in order to improve the sterilization effect during heat sterilization. In order to improve the sterilization effect obtained during heat sterilization and to further prevent the effect of drips to the body and the breakage of fish meat during heat sterilization, the air content is less than 25% of the total volume of air and roasted fish in the container. It is preferable to vacuum-pack it so that it may become 15% or less.

Finally, a preferable sterilized baked fish manufacturing method is completed by heat sterilizing the baked fish sealed in the container by the above method. Means that can be used as heat sterilization include hot water heat sterilization, steam heat sterilization, retort heat sterilization, high frequency heat sterilization and a means of using them in combination.

Further, the heat sterilization treatment is carried out at a temperature of 75 ° C. to 130 ° C., for retort heat sterilization, the pressure is 0.8 to 1.7 kg / cm 2 (gauge pressure), preferably 1 to 1.5 kg / cm 2 (gauge pressure). And a temperature of 115 ° C to 130 ° C, preferably 121 ° C to 127 ° C for about 5 to 60 minutes. The present invention is particularly effective for retort heat sterilization, which is susceptible to abrasion and breakage of baked fish.

In the sterilized baked fish production method of the present invention, drips from the fish body and softening of tissues are prevented during the heat sterilization treatment, and the baked fish obtained after sterilization is softer than that obtained by baking dried fish and obtained by baking fresh fish. Similar to grilled fish. The sterilized grilled fish of the present invention not only has excellent appearance and quality, but also has a new good taste and quality similar to that of grilled fish.

The above-mentioned effect of the present invention is achieved because the grilled fish obtained by roasting dried fish has muscle fibers and dense tissues that are bonded to each other to prevent the occurrence of drips and softening of fish meat from the fish during sterilization, and during sterilization. It is thought to be heated in a closed state to impart the unique taste and meat to the grilled fish. The invention describes the following non-limiting examples.

Example 1

The viscera were removed and pickled to dry horse mackerel (immersed fish in 15% to 20% brine for 2 to 3 hours and dried in daylight, which yielded a weight of about 115g, a water content of about 68% by weight, and a yield of about 80%. And baked directly to neutralize or weaken to obtain grilled fish.

The baked fish thus obtained was vacuum packed in a PET-coated RET / CPP 250 mm x 15 mm standard pouch so that the air content in the container and the total volume of the baked fish were 15% or less. The packaged baked fish was then subjected to retort heat sterilization with steam retort for 24 minutes at a pressure of 1.5 kg / cm 2 and a temperature of 121 ° C.

The baked fish obtained by the above method showed no occurrence of drips or breakage of fish meat from the fish. In addition, when grilled fish was heated in a microwave and stored at room temperature for 3 months, the taste and flavor of the grilled fish were almost the same as that of grilled fish.

Example 2

Pacific saury (intestines removed, pickled and dried) obtained by dipping fish in 5% to 20% brine and dried in daylight, yielding a weight of about 120g, a water content of about 60% by weight, and a yield of about 93% ) Was used as a dry fish, and baked fish was obtained in the same manner as in Example 1, except that 50 mm × 150 mm pouches made of PVDC-coated PET / CPP were used as containers.

Baked fish obtained by the above method did not show drips or breakage of fish meat from the fish. Also, when grilled fish were heated in a microwave and stored at room temperature for three months, the grilled fish had a good taste and flavor similar to that of grilled fish.

Example 3

The intestine was removed in the same manner as in Example 1, and the roasted fish obtained by roasting the dried horse mackerel was vacuum-packed in a 250 mm × 150 mm pouch made of PVDC-coated PET / CPP to have a moisture content of 15% or less. After hydrothermal sterilization at 95 ℃ for 25 minutes to provide a packaged baked fish.

The baked fish obtained by the above method showed no occurrence of drips or breakage of fish meat from the fish. In addition, when grilled fish was heated with boiling water and stored in a refrigerator (at 5 ° C.) for 20 days, the grilled fish had a good taste and flavor similar to that of grilled fish.

Claims (11)

Fish selected from the group consisting of sardines, horse mackerel, Pacific saury, mackerel, salmon, yellowtail, mackerel, herring, eel, conger, flatfish, sea bream, cod, etc. Doing; Grilling the dried fish until the hardness is 105 to 1250 g; Sealing packaging the baked fish; And heat sterilizing the packaged fish; Method for producing a packaged fish product, characterized in that consisting of. The method of claim 1, wherein the dried fish is obtained by drying by using a drying means selected from the group consisting of sunlight drying method, hot air drying method, cold air drying method, toast drying method, and oven drying method. Manufacturing method. The method of claim 1, wherein the dried fish is simply dried fish, pickled and dried fish, or cooked and dried fish. The method of claim 3, wherein the pickled and dried fish is obtained by immersing the fish in 10% to 30% brine for 1 hour to overnight, followed by drying. The method for preparing sterilized packaged baked fish according to claim 3, wherein the pickled and dried fish is obtained by sprinkling salted raw fish and then drying. The method of claim 1, wherein the yield of dried fish is 40% to 97%. The method of claim 1, wherein the hardness of the baked fish is 85g to 1500g. The method of claim 1, wherein the baked fish is raw fish. The method of claim 1, wherein the baked fish is obtained by cutting raw fish into slices and drying and baking the fish. The method according to claim 1, wherein the baked fish is obtained by cutting dried fish into slices and baking the same. The method of claim 1, wherein the heat sterilization treatment is a retort heat sterilization process.